Rosemary Swordfish on Vegetable Couscous

Ingredients

• 0.5 cup carrots diced
• 1 cup couscous uncooked
• 2 teaspoons rosemary fresh minced
• 1  garlic clove crushed
• 0.3 teaspoon ground cinnamon 
• 0.8 teaspoon ground cumin 
• 3 tablespoons kalamata olives pitted chopped
• 2 tablespoons juice of lemon fresh
• 14.3 ounce no-salt-added chicken broth canned
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper 
• 0.1 teaspoon salt 
• 36 ounce swordfish steaks 
• 0.5 cup zucchini diced

Equipment

• frying pan
• sauce pan

Directions

1. Combine first 3 ingredients, and stir well. Rub swordfish steaks with oil mixture, and set aside.
2. Combine carrot and next 8 ingredients (carrot through broth) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are tender. Stir in couscous.
3. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
4. Sprinkle both sides of swordfish steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper.
5. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
6. Add swordfish steaks; cook 4 minutes on each side or until done.
7. Serve over couscous mixture.